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Wednesday, June 2, 2010

Nesha's Moon Pie

Moon Pie

1 cup Water
1/2 butter

Bring to a boil. Take off heat. Add 1 cup flour and stir fast until it makes a pastry ball. Let cook for 5-10 min. Mix in 4 eggs one at a time.
11X14 pan. Bake at 400. for 30 Min. Put in fridge

2 boxes of Vanilla Instant Pudding. Follow box instructions.
1 OZ cream cheese (whip first)

Put on top of pastry then add whip whip cream and chocolate hard shell.


Lemon almond Chicken

Lemon Almond Chicken

1- 1/4 Cup Flour
2- 3/4 tsp Salt
3/4 tsp Pepper
6 Large boneless chicken breasts
2 beaten eggs
2 TBS oil
2 TBS plus 1/4 cup butter (divided)
1 TBS minced green onion
1 garlic clove
1-1/2 cup chicken broth
1/2 cup ginger ale
3 TBS lemon juice
1/2 cup silvered almonds toasted
Minced parsley
1 lemon thinly sliced

In shallow bowl combine flour, salt and pepper. set aside 1/4 cup for sauce. Dredge chicken in remaining flour, then dip in egg.
Heat oil and 2 tbs of butter in pan over high heat. Add chicken;cook until golden brown on both sides. Drain on paper towels. Place in greased 13-9 in baking dish.
FOr sauce, melt butter in small saucepan. Add onion and garlic. Cook 1 min. Stir in reserved flour mixture. cook and stir to a boil. Cook and stir until slightly thickened. Pour over chicken.
Bake uncovered at 375 degrees for 20-30 min. Top with almonds, parsley and lemon. serve.

Yields 6